One-Pan Beef Jollof with Tomatoes, Peppers, and Rice
A vibrant, weeknight-friendly one-pan meal inspired by West African jollof. Ground beef, bell peppers, onion, and tomato form a rich base, while rice finishes in the pan for a complete dinner with bright paprika and a touch of lime.
- Prep Time: 15 min
- Cook Time: 35 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ lb ground beef
- ½ cup long-grain parboiled rice
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- ½ small onion, finely chopped
- 1 cloves garlic, minced
- ½ cup crushed tomatoes
- 1 cups beef broth
- ½ tablespoon tomato paste
- ½ teaspoon smoked paprika
- ½ 1/2 teaspoon ground cumin
- ½ 1/2 teaspoon chili flakes (optional)
- 1 tablespoons vegetable oil
- ½ tablespoon soy sauce
- ½ Salt and pepper to taste
- ½ lime, cut into wedges for finishing
- 1 tablespoons fresh cilantro, chopped
Instructions
- Heat oil in a large skillet over medium heat; add onion and garlic, sauté until translucent, 3–4 min.
- Add ground beef; cook, breaking up until browned, 5–6 min. Drain excess fat if needed.
- Stir in bell peppers, tomato paste, paprika, cumin, chili flakes; cook 3 min until peppers soften.
- Pour in crushed tomatoes and beef broth; bring to a simmer and stir in soy sauce.
- Add rice, reduce heat to low; cover and cook 18–20 min until rice is tender and liquid absorbed, stir once.
- Finish with lime juice, salt, pepper; garnish with cilantro and serve directly from pan.
Chef’s Pro Tips
- Brown beef well for depth of flavor.
- Let rice rest 2 minutes before serving for fluffy grains.
- Add a splash more broth if rice looks dry.
- Finish with a light lime finish for brightness.
Serving Suggestions
Serve with a simple cucumber salad and steamed green beans for a complete plate.
Storage Instructions
Cool leftovers, refrigerate in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 28 |
| carbs | 60 |
| fat | 20 |
| fiber | 4 |
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